Results 201 to 210 of about 168,805 (289)

Fermented Foods and Beverages of Ethiopia: Substrates, Traditional Preparation Techniques, and Nutritional Quality

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Traditional Ethiopian fermented foods and beverages such as Injera, Kocho, and Tella provide important health benefits, including improved nutrient bioavailability, gut health, and digestibility. However, challenges such as lack of standardization, insufficient documentation, and economic constraints limit their wider development and commercialization.
Limenew Abate Worku, Rakesh Kumar Bachheti, Vikas Rana, Gyanesh Joshi, Archana Bachheti, D. P. Pandey   +5 more
wiley   +1 more source

Effect of Sucrose on the Rheology and 3D Printability of Pregelatinized Rice Flour Paste. [PDF]

Foods
Lee D, Saleh MI, Lee Y.
europepmc   +1 more source

Physicochemical characterization and phenolic compound content of flour from blended juice residues

Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4331-4340, May 2026.
Abstract BACKGROUND The production of fruit juices generates substantial amounts of residue, including peels, seeds, pomace, stalks, and leaves, which are rich in nutritionally relevant compounds, such as fiber and bioactives. The aims of this study were to evaluate drying conditions for converting mixed juice residue, composed of apple, beetroot ...
Letícia da Cunha Espinosa, Aldrey Nathália Ribeiro Corrêa, Adriano Brandelli, Simone Hickmann Flôres, Alessandro de Oliveira Rios   +4 more
wiley   +1 more source

Research on Physicochemical Properties and In Vitro Digestive Characteristics of High-Amylose Corn Starch-Ultrasound-Treated Waxy Rice Flour Blends. [PDF]

Foods
Wang Y, Guo Y, Zhu Z, Ding Y, Yang Y, Wang D, Li Z, Guo Y, Chen X.   +8 more
europepmc   +1 more source

Phenolic Compounds: From Traditional Uses to Innovative Applications and Everything in Between

Molecular Nutrition &Food Research, Volume 70, Issue 9, 13 May 2026.
This review deals with many aspects related to the study of phenolic compounds, starting with advances in extraction, detection, and quantification methods, going through bioavailability, bioactivity, and beneficial health properties, and discussing antioxidant and antimicrobial uses and mechanisms.
Marcela de Sá Barreto da Cunha, Cristina Maria Turim Santos Miguel, Emília Maria França Lima, Uelinton Manoel Pinto, Cláudia Vieira Prudêncio, Svetoslav Dimitrov Todorov   +5 more
wiley   +1 more source

Enrichment of Rice Flour with Almond Bagasse Powder: The Impact on the Physicochemical and Functional Properties of Gluten-Free Bread. [PDF]

Foods
Duarte S, Sánchez-García J, Harasym J, Betoret N.   +3 more
europepmc   +1 more source

Mechanical, Thermal, and Morphological Behavior of Sustainable PC/ASA Composites Reinforced With Walnut Shell Powder

Journal of Polymer Science, Volume 64, Issue 9, Page 1819-1830, 1 May 2026.
Processing scheme of walnut shell reinforced PC/ASA biocomposites. ABSTRACT This study explores the effect of walnut shell (WS) powder as a bio‐based filler on the mechanical and thermal performance of polycarbonate (PC)/acrylonitrile–styrene–acrylate (ASA) composites.
İdris Karagöz, Harun Sepetcioglu, Aysu Çavuşoğlu, Yasemin Balçik Tamer   +3 more
wiley   +1 more source

Enhancement of Anti-Staling Properties of Rice Bread Through Fermentation Rice Flour with Three Lactic Acid Bacteria. [PDF]

Foods
Wang Z, Yuan Z, Dou X, Yang W, Zhang H, Zhang Y, Chen F, Hao Y.   +7 more
europepmc   +1 more source

Arbuscular mycorrhizal fungal inoculation increases the bioavailability of zinc and iron in wheat grain

PLANTS, PEOPLE, PLANET, Volume 8, Issue 3, Page 924-936, May 2026.
Bread wheat is an important crop that supplies calories and nutrients to the global population. Enhancing the concentrations and bioavailability of essential micronutrients in wheat is crucial for human nutrition, and we investigated whether arbuscular mycorrhizal (AM) fungi can contribute to the biofortification of wheat.
Thi Diem Nguyen, Alexander A. T. Johnson, Enzo Lombi, Casey L. Doolette, Euan Smith, Stephanie J. Watts‐Williams   +5 more
wiley   +1 more source

Effects of RBX oleogel and heat-moisture-treated rice flour in food matrices on digestibility and microbiota. [PDF]

NPJ Sci Food
Norsuwan T, Kumrungsee T, Yanaka N, Nagao T, Thongngam M.   +4 more
europepmc   +1 more source